Chicken wings
Dunk tender, buttermilk-marinated chicken wings in a sweet and spicy sauce for an irresistible party snack.
Ingredients
For the chicken wings
- 16 chicken wings
- 500ml/18fl oz buttermilk
- 1 tsp salt
- vegetable or sunflower oil, for deep-frying
For the flour mix
- 100²µ/3½´Ç³ú self-raising flour
- 50²µ/1¾´Ç³ú rice flour
- 50²µ/1¾´Ç³ú potato flour
For the sauce
- 2 tbsp tomato ketchup
- 2 tbsp sriracha
- 1 tbsp gochujang paste
- 75ml rice wine vinegar
- 25g caster sugar
- 2 tbsp honey
- 1 green chilli, chopped
- 1 red chilli, chopped
- 1 lime, juiced
To garnish
- 1 lime, zest and juice
- 2 tbsp roughly chopped fresh coriander
- 1 bunch spring onions, sliced
Method
Mix together the buttermilk and salt, then add the chicken wings. Make sure the meat is fully coated, then cover and leave to brine in the fridge overnight.
Heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.
Mix the three flours together in a bowl.
Remove the wings from the buttermilk and coat in the flour mix.
Carefully lower the wings into the hot oil and fry for 6–8 minutes until cooked through and golden. You may have to do this in batches.
Meanwhile, tip all the sauce ingredients into a pan with a pinch of salt and bring to the boil. Simmer for 5–10 minutes, or until thick and sticky.
Garnish the wings with the lime zest and juice, coriander and spring onions and serve with the sauce alongside for dipping.
